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2000s Recipes + Menus

The Ultimate Gluten-Free Chocolate Chip Cookies

Makes about 6 1/2 dozen
  • Active time: 30 min
    Total time: 2 hr
We were captivated by these perfect chocolate chip cookies—with a crisp yet yielding texture—and we dare anyone to detect that they weren’t made with traditional wheat flour.
January 2005


  • 1 cup vegetable shortening (preferably trans-fat-free) plus more for greasing baking sheets
  • 2 cups plus 2 tablespoons brown-rice flour mix
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 12 ounces semisweet chocolate chips
  • 1 cup finely chopped walnuts (optional)


  • Put oven rack in middle position and heat oven to 375°F. Lightly grease 2 large baking sheets.
  • Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl.
  • Beat together 1 cup shortening and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and mix in flour mixture until just incorporated, then stir in chips and walnuts if using.
  • Drop heaping teaspoons of dough 2 inches apart onto baking sheets.
  • Bake, 1 sheet at a time, until golden, 9 to 15 minutes. Let stand for 1 minute, then transfer cookies to a wire rack to cool and continue making cookies using cooled baking sheets.


  • Cooled cookies keep in an airtight container at room temperature 1 week.